Directions
In a large heavy skillet over moderately high heat, warm 3 tablespoons of the oil.
Brown beef in batches, adding more oil as necessary and transferring meat with a slotted spoon to a large stockpot when well browned. Do not crowd skillet.
Reduce heat to moderately low. Add onion and garlic and sauté until softened (about 10 minutes).
Add to stockpot along with broth, beer, water, chili powder, tomato, tomato paste, and oregano.
In a small skillet over low heat, toast cumin seed until fragrant.
Grind in an electric mini-chopper or with a mortar and pestle. Add to stockpot.
Over high heat bring mixture to a simmer. Add salt, cayenne, and more chili powder to taste.
Reduce heat to maintain a simmer and cook, partially covered, until beef is tender (about 1 1/2 hours).
Check occasionally and add more broth if mixture seems dry.
If chili is too thin when meat is tender, stir in up to 2 tablespoons masa harina.
Cook an additional 5 minutes to thicken.
Serve chili hot.
